Originally Posted by pstoller
Should we ban Worcestershire and Tabasco next?
If you try to stop me from putting Worcestershire on cheesesteaks, I will unleash the black market nuke I have sitting around on you. This is not a question. I will hurt things.
*this post may contain a SMALL bit of exaggeration.
Okay, actually seriously, some people do overuse condiments. And I do agree with many that the pleasure of taste is often in subtlety, and that the HFCS loaded condiments we typically see can and often do completely bury those subtleties in flavor of 10 different varieties of sweet. It's not inventive, and it's not really all that enjoyable. Actually, it's a criticism of craft beer too. Shoveling in hops to make your beer extra bitter does not good taste make. Balance and subtlety, please.
Unlike many purists though, I'm not completely against condiments. Sauces and spices, used right, might cover up the flavor to some of those people. But they can enhance as well. To use some hopefully familiar examples, it's the difference between Texas Barbecue and NC barbecue. Texas dumps buckets of sweetened tomato sauce onto beef. NC uses a vinegar based sauce to contrast with the sweetness of the pork, creating a smoky, tangy result that's not entirely pork, but a worthy creation that stands as a separate category.
Or cocktails. Yes, lots of liquors are delicious by themselves. But combined, you can make amazingly tasty things that bear little resemblance to the original forms. Yes, you could stick to the purity of the original forms, but why would you limit yourself?